Salad with beets and walnuts

Description

This simple, even very simple beet salad with nuts prepare almost any of us. But the ease of preparation and very few ingredients – just four, throw salt, won't affect the taste of the resulting dish. It really is the case when delicious and simple "in one bottle".

Ingredients

Instructions

So, first of all - three medium-sized beets, wash and put on to cook. To do this in the water or a double boiler you decide, of course. But practice shows that the preparation of the steambeets though a little longer (two hours versus one and a half), but the taste and color of the vegetable will only get better and more advantageously.

And while the beetroot is cooked slowly, take 10 ... 12 large walnuts,

and clean them. If you have ready peeled kernels, not nuts in the shell, skip this part.

Then grind them quite finely. But in any case not with an electric blender "into dust", the pieces of nuts should be felt in the salad.

Meanwhile, the beetroot is cooked. Cool it and remove the peel ( cools faster).

Grate on a coarse grater

and add two ... three tablespoons of sour cream, stir nuts with beets. The salt added just a little bit "taste", big pinches will be enough.

Eat immediately, because of long standing beet can leak, which will affect the appearance and taste of beet salad with walnuts.